Saturday, February 15, 2014


serves six

1 kg neck of mutton (cut into pieces)
250 grams rindless bacon (chopped)
30 ml butter or margarine
2 medium onions (thinly sliced)
10 ml barbecue spice
salt & pepper to taste
300 ml dry white wine
150 ml water
3 large carrots (peeled and sliced)
5 medium potatoes (peeled and halved)
50 ml Worcestershire sauce
150 grams dried peaches or apricots (soaked in water for 1 hour and drained)
250 grams courgettes (sliced)
200 grams whole button mushrooms

200 ml fresh milk
100 ml fresh cream
30 ml apricot jam
30 ml cornflour

Heat the pot and melt the butter in it. Fry the onions until tender remove and set aside. Fry bacon until crisp, remove and set aside. Season the meat with salt, pepper and spices and brown lightly on both sides. Mix the wine, water and Worcestershire sauce and add just enough to cover the meat. Cover and simmer gently for 1 and half hours. Add dried peaches or apricot, carrots, bacon and onions replace the lid and simmer for 15 minutes. Arrange the potatoes, courgettes and mushrooms in layers on top. Cover and simmer for further 15 minutes. Add the remaining liquid, replace the lid and simmer for approximately 1 hour. Mix the milk, cream and jam with cornflour. Simmer for 20 minutes.

bacon recipe courtesy of: Potjiekos World

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